Monday, September 29, 2008

Tons of fresh pears were quickly ripening and something had to be done. I also just happened to have a little bit of ricotta left in the fridge which led me to this muffin recipe.

These muffins were quick and easy to throw together and everyone really loved them. I made 14 regular sized muffins and then some mini-muffins. I thought they tasted a little bit better warm, but they were good cold too. If you have some pears waiting to be used, chop them up (peel included) and make some muffins!Pear-Oatmeal Muffins from Cooking Light

1 cup quick-cooking oats, divided

2 1/2 cups all-purpose flour

3/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cardamom

1/4 teaspoon ground allspice

2 cups chopped ripe pear

3/4 cup low-fat buttermilk

1/3 cup light ricotta cheese

1/4 cup vegetable oil

1 tablespoon vanilla extract

1 large egg white

1 large egg

Cooking spray

Preheat oven to 400°.Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl. Stir in pear, and make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1/2 cup oats evenly over batter.Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.